Article Contents

  • 1 Working with meat rabbit
  • 2 Cooking rabbit multivarka
    • 2.1 Rabbit stew with potatoes in multivarka
    • 2.2 Rabbit braised with prunes
  • 3 Cooking rabbit in a cauldron and oven
    • 3.1 braised rabbit in white wine
    • 3.2 rabbit stewed with vegetables
  • 4 Video recipes rabbit stew

classic dish of rabbit -rabbit, stewed in sour cream.Tender meat animal perfectly with the creamy taste.In addition, it spoils the dish is almost impossible, especially if you add the spicy notes of garlic, rosemary, basil, parsley.

However, not a single cream, shall we say.And we dare to learn how to put out a rabbit in a cauldron and multivarka with the addition of other ingredients.And to begin with a few practical tips for preparing meat.

Working with rabbit meat

  • Rabbit meat has a high nutritional value. But in terms of cooking the most attractive parts of the carcass are back and legs.
  • young animal meat is soft and tender, it is characterized by a light pink shade. You can braise and even fry.But the old crawl rude, not very pleasant smell, its meat has a strong red tint.It can also be used for fire, but before it is marinated with vinegar in water for 4 hours.And to cook longer.
  • If you have noticed a blue tint to the meat - before you lean rabbit carcass. Zhirkov It does not, therefore, use such myasko desirable only for chops or cutlets.
  • Not only the cream helps to decide how to put out a rabbit recipes may include milk, cream, white wine, citrus. They can be used in the process of extinguishing, and in pickling.The flavor of this palette is much richer.
  • rabbit, braised in the oven, usually comes to preparedness for 45-60 minutes.However, pre- pieces be sure to fry over high heat.The very same extinguishing process should take place at a minimum spark to keep the integrity of the meat fibers.

Cooking rabbit multivarka

Even professional chefs recommend to know how to put out a rabbit multivarka.The recipe is very simple and requires a minimum of preparation time.

Rabbit stew with potatoes in multivarka

you will need:

  • rabbit carcass - 1.5 kg;
  • Potatoes - 1 kg;
  • onions - 2 large heads;
  • tomatoes - 3 major things;
  • herbs - parsley, and marjoram (can be dry);
  • salt and pepper;
  • water - 200 ml.


  1. Set "Baking" mode, fry the rabbit, turn over several times.After 10 minutes, add the onion and fry together.
  2. vodichku Pour about half a cup, set the "quenching" mode for an hour.
  3. Peel potatoes, cut into large.Cut, cut into slices of tomatoes.
  4. Add the vegetables in a bowl, sprinkle herbs and spices, salt.Pour the remaining water, simmer for another hour.
  5. Before serving, sprinkle with herbs.

Rabbit braised with prunes

you will need:

  • rabbit carcass - 1.5 kg;
  • prunes - 250 g;
  • flour - 2 tbsp .;
  • grape juice - 200 ml;
  • onions - 1 head of medium size;
  • Garlic - 2 cloves;
  • parsley - 4 sprigs;
  • vegetable oil - a tablespoon;
  • salt and pepper.


  1. Peel the garlic and onion, chop.Wash and pat dry the parsley, chop coarsely.
  2. Rabbit divide into portions pieces, roll in a mixture of salt, pepper and flour.
  3. In multivarka set "Multipovar" mode, warm vegetable oil at a temperature of 160 °.Separately, fry the pieces.
  4. Put the rabbit into a bowl, pour the garlic, onions, prunes and parsley.Pour grape juice, add pepper and salt.
  5. Set the temperature to 110 ° in "Multipovar" mode, and cook for 50 minutes.

rabbit Cooking in a cauldron and oven

Technique cooking rabbit stew with potatoes in the oven similar to the previous recipe.However, less time cooking meat enough to fry, move into the cauldron, put the potatoes and other vegetables, good pour broth and sour cream, diluted with water.Then should cover, bring to a boil on the stove, and send it in the oven for an hour at a temperature of 180 °.

more refined version of the dish - stewed rabbit in white wine with vegetables recipe.

Braised rabbit in white wine

you will need:

  • rabbit carcass - 2 kg;
  • fresh tomatoes - 8 pieces of medium size;
  • dry white wine - 200 ml;
  • garlic - 8 cloves;
  • rosemary - a twig or a teaspoon of dry.Replace it can coriander or oregano, like more;
  • pepper and salt, vegetable oil.


  1. Pieces of rabbit fry.
  2. sliced ​​tomatoes, crushed garlic.
  3. In bowl for baking put the meat on top of the tomatoes and garlic, sprinkle with rosemary, pour the wine.Without stirring, boil for some minutes on the plate 20: half of the time without a lid to allow alcohol to evaporate, and another 10 minutes under the lid.
  4. Transfer to the oven for baking at 190 ° for 15 minutes under the lid.

Rabbit stewed with vegetables

you will need:

  • rabbit carcass - 2 kg;
  • carrot - 3 major things;
  • onions - 2 large heads;
  • parsley - a beam;
  • dill - the same beam;
  • garlic - 3 cloves;
  • bay leaf, pepper, salt and vegetable oil.


  1. Fry the slices of meat in hot oil.
  2. Vegetables Peel and chop, fry.
  3. Fold in the cauldron meat on top of the vegetables, cover with fresh herbs and spices.Pour some water, so that completely covers the rabbit, bring to a boil.
  4. Reduce the flame to a minimum, simmer for an hour and a half.

How many recipes, so many tastes!And every time it turns braised rabbit refined, gentle and especially fragrant.

Video recipes rabbit stew